Junior Sous Chef

Roles and responsibilities

• Plan, organize, control and direct the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency. The Candidate must have a knowledge about all the baking techniques, flour, breads and viennoiserie. No less than 5 yrs experience in large hotel operation.
  

The ability to follow proper payroll and uniform procedures.

• The ability to produce all breakfast pastry items, i.e., brioche, croissants, etc. for all outlets, Room Service and Banquets.
• The ability to set-up all continental and breakfast pastries for Banquets.
• The ability to work closely with standard recipes and presentations in order to maintain quality standards and consistency of product.
• The ability to work with the Pastry Chef and Assistant Pastry Chef in order to develop new items and ongoing development of skills and techniques.
• The ability to work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary standards.
• The ability to keep waste to a minimum.
• The ability to maintain a cooperative working relationship with fellow employees.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to perform other tasks or projects as assigned by hotel management and staff.
• The ability to be certified in food service sanitation.
• The ability to have knowledge of Four Seasons Food Standards.
• The ability to requisition all items needed for the following day from the food storeroom, and stewarding Department.
• The ability to execute alternative cuisine.
• Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner
• Ensure that training on a one-to-one basis has been carried out and comprehended.
• Check on a daily basis food preparation regarding portion size, quantity, and quality as laid down in the recipe index.
• Keep the section clean and tidy.
• Pass all information to the next shift about functions, Mise-en-place (report everything)

Desired candidate profile

• • Baking and Pastry Expertise: In-depth knowledge of baking processes, techniques, and ingredients. Skilled in producing high-quality baked goods such as breads, pastries, tarts, cakes, and cookies.
  • Attention to Detail: High standards for presentation and attention to detail in the preparation of all baked items.
  • Creativity: Ability to contribute ideas for new products, menus, or dessert items that reflect seasonal trends and customer preferences.
  • Leadership and Teamwork: Ability to lead and motivate a team, ensuring smooth kitchen operations while providing constructive feedback to junior staff.
  • Time Management: Excellent organizational skills and the ability to prioritize tasks effectively in a fast-paced kitchen environment.
  • Problem-Solving: Ability to troubleshoot issues in the kitchen, whether related to production delays, equipment malfunctions, or staffing needs.
  • Customer-Focused: Understanding the importance of customer satisfaction and the ability to create products that exceed guest expectations.

• Technical Skills:

  • Proficiency in using standard kitchen equipment, including ovens, mixers, and baking tools.
  • Strong knowledge of ingredient measurements, portion control, and food presentation techniques.
  • Ability to operate and maintain kitchen equipment according to safety standards.